BUTTER CHICKEN
Butter Chicken
Serving: 1-2
Ingredients for marinated chicken:
220 gram Chicken thighs – cut into chunks
1 teaspoon Curry powder
1 teaspoon Garam Masala powder
1/2 teaspoon Ground paprika
1/2 teaspoon Light brown sugar
1/2 teaspoon Fish sauce
50ml Thai coconut milk
Ingredients for curry:
40 gram Salted butter
140 gram Cooked potatoes – cut into chunks
170ml Thai coconut milk
1 clove Garlic – peeled and chopped
1/2 teaspoon Thai red curry paste
1/2 teaspoon Fish sauce
1/2 teaspoon Oyster sauce
1/4 teaspoon Light brown sugar
1/4 teaspoon Cider vinegar
-Mix all the marinating ingredients together and leave it for at least 1 hour. Even better over night.
-Pre-heat the oven to 200 Celsius.
-Grill the marinated chicken until it turns slightly charcoal on the outside. Bake for a further 10 minutes.
-In the meantime, gently fry the garlic and red Thai curry paste in the butter until all the ingredients are infused.
-Add the coconut milk, fish sauce, oyster sauce and light brown sugar. Bring it to a boil and simmer for a further 10 minutes.
-Add the cider vinegar, cooked potatoes and baked chicken. Bring it to a boil and serve with fluffy Basmati rice.
Tips:
-This is Butter chicken with a Thai twist. It has got dry and wet spices which create such a beautiful element to the usual Butter Chicken. Check out my other mild chicken curries by clicking the link here Thai Yellow Curry.
-Click here for high-quality Thai products: Thai Food Hamper: It is great for an Xmas present too.